Vegan Macaroni and Cheese Recipe
Vegetarian Dairy-Free Baked "Mac & Cheese" is Healthy & Delicious!
Feb 18, 2008
Vegan Baked Macaroni & Cheese ~ The Ultimate Comfort Food
Kids of all ages love macaroni and cheese. It's the ultimate comfort food! Just because you're a vegan, doesn't mean you have to do without this family favorite that everyone else enjoys. Vegan Baked Macaroni & "Cheese" will even satisfy a meat eater! This casserole is great to take to pot-luck suppers too. Don't tell anyone it's "healthy" and see if they notice! It can be doubled and freezes well, making it a perfect meal for Once-a-Month Cooking.
Nutritional Yeast is very different from the yeast used to leaven bread. Similar to brewer's yeast, it comes in flakes or powder and is used as a condiment or seasoning in vegan cooking. Nutritional yeast's ability to mimic cheese in color and taste makes it very versatile and is used in many recipes and casseroles. High in B-Vitamins, it is also a good source of protein. Nutritional yeast has a good shelf life, but is best kept refrigerated in an air-tightcontainer. Find it at any health food store in the bulk section.
Bragg Liquid Aminos is an all-purpose seasoning that tastes just like soy sauce, but without all the sodium. It is made from soybeans and purified water and has 16 essential and non-essential amino acids. Bragg's is not heated or fermented and is gluten free. You can find Bragg's at health food stores in the seasonings aisle. If you can't find it, umi plum vinegar, soy sauce or watered down tamari can be substituted.
Vegan Baked Macaroni and "Cheese" Recipe
- 1 pound artichoke, semolina or whole wheat pasta shells
- 1 large onion, chopped
- 1/4 cup canola or olive oil
- 1/2 cup whole wheat pastry flour
- 6 cups water
- 3 Tbsp "Bragg Liquid Aminos"
- 1 Tbsp garlic powder
- 1/2 tsp turmeric, ground
- 2 tsp sea salt (optional)
- 1 3/4 cup nutritional yeast flakes
- 12 ounce package soy mozzarella or rice cheese, shredded (vegans, check the label to make sure the "cheese" has no casein)
- 12 ounce package tofu hot dogs, sliced (optional)
- 1/2 tsp paprika
- 3 cups corn flakes, organic preferred
Directions:
- Spray 10 X 15 inch glass Pyrex casserole dish.
- Cook pasta according to directions, or until al dente. Drain and set aside.
- Saute onion in 1/4 cup canola or olive oil until it just starts to brown.
- Stir in whole wheat pastry flour to make a paste and add 2 cups water slowly to thicken.
- Add the remaining water, Bragg's, garlic powder, turmeric and salt. Heat on low until it comes to a boil.
- Using a whisk, add nutritional yeast flakes until well blended.
- Remove from heat and stir in shredded soy or rice "cheese". Mix until "cheese" is melted.
- Stir pasta into sauce, add sliced tofu "hot dogs" and pour into a greased 10 X 15 inch casserole pan.
- If this is going into the freezer, stop now. Cool completely, cover with plastic wrap and aluminum foil and freeze. Want it tomorrow? Defrost and thaw completely in the fridge overnight. Uncover, sprinkle with paprika and top with corn flakes. Spray a clean piece of foli and cover again. Bake for 40-45 minutes or until bubbly.
- If this casserole is for tonight, sprinkle with paprika and top with corn flakes. Do NOT stir into casserole.
- Bake at 350 degrees F for 30 minutes or until bubbly.
- Buy a crusty loaf of bread, make a garden salad and dinner is served!
- Makes 10-12 servings.
Looking for more vegan and vegetarian meals? Try these hearty soups!
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